An Ode to Caramel Creme Pastries by Une Duex Senses
5 Hot Links We’re Loving:
- Did you drool over the salted caramel creme pastries featured on Cooking Channel’s Unique Sweets? Une Deux Senses decided to recreate the breakfast pastries at home. The results are indulgent enough for dessert (although we have no problem with eating them in the morning).
- The Brits know their rhubarb, and Eating for England says it’s not just for pies and tarts. So celebrate spring with a seasonal breakfast: Dollop rhubarb-strawberry compote on hearty buckwheat waffles and enjoy.
- Cookie and Kate celebrates the fabulousness of toast with a simple mashed avocado remedy. With endless possibilities for additional healthy toppings, we’re sold!
- We love scones as a grab-and-go breakfast. These fresh ginger and black pepper mascarpone scones by Butter Me Up Brooklyn have a touch of sweetness and “just a kick of warm spice.”
- It’d be hard to grow tired of bagels and cream cheese. But just in case that’s an issue, The Meaning of Pie presents to you a delicious and sweet blueberry cream cheese to jazz up the morning.
Notice the layers in this side shot of Sarabeth Levine's perfectly flaky croissants, from her book Sarabeth’s Bakery: From my Hands to Yours.
I once considered signing up for a croissant-making class but I decided to buy a cookbook instead. Then I bought more cookbooks and subscribed to more magazines and I bookmarked recipe after recipe online, and still I had never baked croissants. . . I’m quite the recipe hoarder. But when I flipped through my latest cookbook acquisition, Sarabeth’s Bakery: From my Hands to Yours (recently nominated for a 2011 James Beard Award), I was inspired to chat with Sarabeth Levine about the secrets to making those flaky, buttery croissants I occasionally snagged from her bakery in Chelsea Market.
“You have to flip to the first pages of my book and make them,” said Sarabeth, when we met and I blurted out the truth about my croissant-making procrastination. She explained that most people are intimidated by the final product, but croissants really aren’t that difficult to make. They only take a few ingredients and time-wise, you spend most of your time waiting for the dough to chill, freeze and proof. “Making a pound cake takes more focus,” she said.
Continue Reading Baking Croissants with Sarabeth Levine
By The Book - James Beard Winners
My creaking, over-laden bookshelf means I need to be extra-choosey when buying cookbooks. I always keep an eye on the James Beard Awards (the Oscars of the food world) for future favorites.
Continue Reading By the Book: Sweet Reads, Right Now